Saturday, December 3, 2011

Sticky Soy And Garlic Meatballs 蒜香醬油肉圓



I was determined to use up a container of leftover rice in the fridge. Fried rice should have been the easy option but I wanted something more substantial in the form of rice congee/porridge with a few side dishes on a rather chilly evening.

Apart from the omelet with preserved turnip and a simple stir fried greens, I also came up with a new meatball dish using a packet of the humble pork mince. You may serve these juicy meatballs coated with the garlicky, sweet and savoury sauce as part of a Chinese meal (either with steamed rice or rice congee) or they are the perfect snack with drinks.

P.S to turn your left over rice into congee. simple add 1 part of rice to 3 parts water and simmer for 15 to 20 minutes, adding more water if you prefer your congee to be more watery. For more congee/rice porridge ideas, check out my pork balls congee with side dishes,  congee with poached chicken slivers and rainbow abundace congee.



recipe from the tummies' kitchen
serves 3 to 4 as part of a Chinese meal
you'll need;
500 g of mince of your choice
1/2 cup of chopped water chestnuts
2 spring onion (white parts only), minced
1 tsp of grated ginger
1 tsp of sesame oil
2 tbs of light soy
2 tbs of oyster sauce
a dash of white pepper
a dash of Chinese cooking wine
1 egg, lightly beaten
about 4 to 5 tbs of corn flour
oil for frying
chopped spring onions for topping
toasted sesame seeds for topping

for the sauce;
10 cloves of garlic, chopped
1/2 cup of chicken stock
3 tbs of light soy
2 tbs of dark soy
3 tbs of sugar or honey
dash of sesame oil



For the meatballs - place mince, water chestnuts, spring onion, seasonings, beaten egg and corn flour in a large bowl and mix well. Form mixture into 20 balls the size of ping pong and lightly coat them with a little corn flour.



Place all ingredients for the sauce (except for the garlic) in a bowl and mix well.



Pan fry (or deep fry) meatballs with a little oil until golden brown and make sure they are cook through.



Saute chopped garlic with a little oil until golden then return the meatballs to the pan. 



Add the sauce mixture and mix well. Cook on low heat until the sauce has thicken and form a coating on the meatballs.



Sprinkle with chopped spring onions and toasted sesame seeds and serve as part of a Chinese meal.

13 comments:

  1. The meatballs sound awesome...10 cloves of garlic!

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  2. Mmmmm...these do look finger licking good! I love the intense color of the meatballs, and I use minced pork all the time!

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  3. Harriet From CarltonDecember 3, 2011 at 2:17 PM

    Oh they do look extremely appetizing! Good work :)

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  4. Indeed they will be good with a beer or two!

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  5. wonderful invention my friend! I would finish them before they get to the dinner table lol

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  6. Just found your blog and am thoroughly addicted!

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  7. Fantastic recipe cooked them this evening for dinner. Quick and super tasty, they'll go into the week night dinner list for sure!

    Photo: http://instagr.am/p/XoZSD/ ^_^

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  8. Hhehe thanks everyone for your comment I hope you will give it a try soon.

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  9. Hey Rory,
    Thanks for trying and they look wonderful :)
    Thanks for the photo :)

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  10. Tried it! My son loved it thank u!! Your blog is the best!

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    ReplyDelete

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